White Chicken Chili

This recipe was Award Winning at the Menan Chili cook off by none other than Cindy Lou Cunningham...for all you Menanites--is it any surprise Cindy would whip out such a perfect Chili?  I think not!  You're amazing Cindy!

1 lb boneless skinless chicken breast cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp garlic powder

1 Tbsp. canola oil

2 cans (15.5 oz ea.) great northern beans, rinsed and drained

1 can chicken broth

2 cans chopped green chilies***

1 tsp salt

1 tsp ground cumin

1 tsp oregano

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

In a large saucepan, saute the chikcen, onion and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.

I ate a chili similar to this at a Relief Society Retreat and it was SO amazing! (Thanks Sarah!)  She had cheese, tortilla chips AND guacamole to put on top...something I NEVER would of thought of but I ABSOLUTELY loved it! So try it...especially if you like Avacodos...its life changing!

***I only added 1/2 can green chilies and it was STILL too hot for my husband and littlest boy.  If you don't like the heat you may consider leaving the chilies or cayenne out...just a warning.  I thought it was perfect with half the can but Evan couldn't eat it without adding A LOT of extra Sour Cream (Brandi you know how the Sonderegger men love their Sour Cream...ha!)